Alaska Keta Salmon Steaks with Orange-Avocado Salad
Recipe courtesy of Alaska Seafood Marketing Institute.
Juice and zest of 2 medium navel oranges (about 1 cup juice and 4 tablespoon zest)
1/3 cup olive oil
2 tablespoons minced shallot or red onion
1 tablespoon honey
2 teaspoons minced garlic
2 teaspoons grated gingerroot
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
4 Alaska Salmon steaks (6 to 8 ounces each), fresh or thawed
6 cups spring salad mix, arugula or lettuce
1 avocado, pitted, peeled and thinly sliced
2 navel oranges, peeled and segmented
1/2 cup toasted broken walnuts, almonds or pecans
- Blend orange juice, zest, olive oil, shallot, honey, garlic, ginger, red pepper and salt until mixed. Reserve half for salad and pour remaining half in a large zip-top plastic bag. Place Alaska Keta Salmon steaks in the bag; close tightly and turn bag several times to coat fish. Marinate for 15-20 minutes
- Heat grill to medium-high (400°F (205°C)).
- Remove salmon from marinade and place on well-oiled grill. Cook for 15 to 20 minutes, just until salmon is opaque throughout, turning once during cooking.
- Divide and portion salad mix, avocado and orange segments evenly among four serving plates. Top each salad with a salmon steak. Drizzle with reserved dressing and garnish with nuts.
Makes 4 servings.
Roasted Variation: Preheat oven to 400°F (205°C). Roast salmon on a spray-coated, foil-lined baking sheet for 15 to 20 minutes.
Nutritional Information Per Serving (1/4 of recipe): Calories: 421; Total Fat: 25g; Saturated Fat: 4g; Cholesterol: 126mg; Total Carbs: 14g; Fiber: 1g; Protein: 35g; Sodium: 87mg.
Recipe and photograph courtesy of Alaska Seafood Marketing Institute.